Blueberry Lemon Pizza is fantastic for breakfast, brunch, or anytime of the day including dessert. You can’t miss with a brioche crust, blueberries, lemon and mascarpone cheese. If mascarpone isn’t your first choice, cream cheese can be substituted. Continue reading
This Lemon Meringue Cake was inspired by a good friend of mine who had eaten a slice in New
York. While this doesn’t resemble the one she had, the idea fascinated me since I had never thought of anything like it and I have to say I’m really excited to share this cake.
My first attempt was an abject failure. I’ll leave it there. Rethinking the idea, because I loved it so much, I redesigned the cake to better accommodate the fillings. This cake is my favorite way to make a cake. It’s a high ratio cake, meaning the weight of the sugar has to be the same or exceed the weight of the flour. It is a further variation of my blog “From 1 Recipe Comes Multiple Cake Layers”. Continue reading
Due to the confusion over adding the gelatin in last week’s blog, I thought it might be a good idea to post a complete tutorial on Lemon Curd. This actually applies to most curds I have made with the exception of the Cranberry Curd which does not need a boost from gelatin because it has a lot of natural pectin which sets it.
When I first started making large batches of Lemon Curd at the bakery, we piped it into small pastry cups for petit fours. I noticed that towards the end of each piping bag, it would lose its stiffness. So I started adding a bit of gelatin to help keep it stable and allow it to keep its shape when piped. I find it makes all the difference in the world and use it in all of my curds today. Continue reading
This Citrus Pound Cake is a simple sour cream cake enhanced with lots of orange and lemon zests. It is straightforward, quick to make and yields a large, moist cake that is soaked two ways to ensure that the entire cake receives this benefit. It is soaked from the top and bottom.
The cake is made in the original 10” bundt pan. There is a good reason for this. It is the only one I have! Continue reading
Father’s Day Desserts seems to be a more casual celebration than Mother’s Day, but just as important. I have gathered some blogs that will fit right into a barbecue, brunch or just a special treat.
Several of these Father’s Day Desserts are Gluten Free or can be made to be GF by substituting GF cookies for the bases. Most of them are easy enough to have the children help so it is a very special treat for a very special dad made by those who made him a dad. Continue reading